Chile Verde Fideo with Chicken

Experience a vibrant twist on classic comfort food with this Chile Verde Fideo with Chicken recipe, a hearty dish that blends tender chicken thighs, toasted vermicelli pasta, and a zesty homemade chile verde sauce. Made with roasted tomatillos, serrano peppers, garlic, and fresh cilantro, the sauce imparts a tangy, slightly spicy flavor that perfectly complements the rich broth and golden pasta. Simmered to perfection, this easy one-pot meal is both satisfying and packed with bold Mexican-inspired flavors. Top it off with creamy Mexican crema, crumbled cotija cheese, and a squeeze of lime for a deliciously customizable finishing touch. Perfect for weeknight dinners or cozy gatherings, this dish delivers comfort with every bite.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp olive oil
• 8 oz vermicelli (fideo pasta)
• 1 lb tomatillos
• 2 large serrano peppers
• 3 large garlic cloves
• 0.5 medium white onion
• 4 cups chicken broth
• 0.5 bunch cilantro
• 1 large lime
• 1 tsp ground cumin
• 0 Mexican crema or sour cream (optional)
• 0 cotija cheese, crumbled (optional)

Directions

Step 1

Season the chicken thighs with salt and black pepper on both sides and set aside.

Step 2

In a large skillet or pot, heat 1 tablespoon of olive oil over medium heat. Add the chicken thighs and cook for 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set aside on a plate.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil and the vermicelli. Toast the vermicelli over medium-low heat, stirring constantly, until golden brown. Remove the toasted vermicelli and set aside.

Step 4

Peel the husks off the tomatillos and rinse them under warm water to remove any sticky residue. Cut the tomatillos in half and add them to a blender along with the serrano peppers, garlic cloves, half a white onion, cilantro, lime juice, ground cumin, and 1 cup of chicken broth. Blend until smooth.

Step 5

Return the skillet to medium heat and pour in the blended chile verde sauce. Let it simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly and deepens in color.

Step 6

Add the remaining 3 cups of chicken broth to the skillet and bring to a gentle boil. Return the chicken thighs to the skillet and reduce the heat to a simmer. Cover and cook for 15 minutes.

Step 7

After 15 minutes, stir in the toasted vermicelli, ensuring it is fully submerged in the broth. Cover again and cook for another 8-10 minutes, or until the vermicelli is tender and the chicken is fully cooked through.

Step 8

Taste the broth and adjust seasoning with additional salt or lime juice if needed.

Step 9

Serve the Chile Verde Fideo with Chicken in bowls. Garnish with a dollop of Mexican crema or sour cream, a sprinkling of crumbled cotija cheese, and additional chopped cilantro if desired. Enjoy!

Nutrition Facts

Serving size	(2407.4g)

Amount per serving	% Daily Value*
Calories	2511.0

Total Fat 95.9g	0%
Saturated Fat 28.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 607.0mg	0%
Sodium 5434.7mg	0%
Total Carbohydrate 236.2g	0%
Dietary Fiber 22.4g	0%
Total Sugars 22.6g
Protein 174.8g	0%

Vitamin D 47.8IU	0%
Calcium 558.6mg	0%
Iron 17.3mg	0%
Potassium 4035.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.4%

Protein: 27.9%

Carbs: 37.7%